Instructions: To prepare eggplant, trim top and end off. Split horizontally in two and lightly salt. Allow to stand 15 minutes. Pat off any moisture with a paper towel. Paint top with vegetable oil. Place cut side down on a shallow microwave ovenproof baking sheet or pan. Cover with wax paper. Microwave on High, 12-16 minutes. Test to see if eggplant is done by piercing with a fork. It should be absolutely tender. If not, cook in additional increments of 3 minutes on high.

Peel skin from eggplant. Place in work bowl of food processor. Add remaining ingredients, reserving some of the oil to use as needed (oil helps produce a smooth texture and creamy appearance). Taste and adjust seasonings - adding more salt, liquid smoke or vinegar as required. To serve, fold in additional capers, tomatoes and green pepper.

Offer with crackers, toasted pita wedges, or black bread.

Serves 6-8 as an
appetizer.

NOTES : This spread uses a lot of tricks: natural liquid smoke for an instant BBQ taste and the microwave to speed along cooking. In BBQ weather, omit the liquid smoke and grill eggplant until softened.

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